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E, C. FROST. COOKING SToVB.

No. 472,533. Patentea'Apr.' 12,1892'.

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UNITED STATES PATENT OFFICE- ELI O. FROST, OF ELMIRA, NEW YORK, ASSIGNORTO NORMAN J. THOMPSON,

OF SAME PLACE COOKING-STOVE.

SPECIFICATION forming part of Letters Patent No. 472,533, dated April12, 1892.

Application tied my 1e; 1891.

To @ZZ whom it may concern:

Be it known that I, ELI O. FROST, of Elmira, in the county of Ohemungand State of New York, have invented certain new and useful 5Improvements in Cooking-Stoves; and I 4do hereby declare the followingto be a full, clear, and exact description of the invention, such aswill enable others skilled in the art to which it pertains to make anduse it, reference being 1o had to the accompanying drawings, which formpart of this specification.

My invention relates to an improvement in cooking-stoves; and itconsists in a series of vertical Iiues arranged just behind the firepot,a series of horizontal ues which form the bottom of the oven, a seriesof vertical iues which form the rear of the oven, and but a singledamper, by meansof which the move-` ment ofthe products of combustion isconzo trolled, as will be more fully described hereinafter. l

The object of my invention is to produce a cooking-stove in which aseries of separate iues or pipes are arranged at each end and below theoven, the tlues or pipes being separated sufticiently far to allow allof the heat radiated therefrom to escape directly into the oven, wherebya greatly-increased heatingsurface is obtained and but a single damper3o is used. Y

Figure 1 is a vertical section taken through a stove which embodies myinvention. Fig. 2 is a horizontal section of the salne taken at rightangles to Fig. l.

A represents the frame of the stove, which may be of any desired shape,size, or construction. Arranged in a vertical position just back of theflrepot B are a series of vertical iiues O, which are entirelyseparateand 4o distinct from each other and through which the products ofcombustion are made to pass when they are not allowed to escape directlyup the chimney. The upper ends of these Y pipes or iiues are connectedtogether, so that 4 5 the products of combustion may pass through andnot between them; but below the upper ends of the pipes or ues they areseparated sufficiently far, as shown in Fig. 2, and from the rear wall Dof the fire-pot to allow all of 5o the heat which is radiated from themupon any side to communicate directly with the Serial No. 392.601. (Nomodel.)

oven F. The bottom of the oven Fis formed by a series of pipes or fluesG, which are connected airand gas tight with the lower ends of the pipesor iiues C, and these pipes or flues- G are raised a suitable distanceabove the bottom of the stove, as shown in Fig. 1,.so as to allow all ofthe heat radiated from each pipe or flue, which are also separated asuitable distance from each other, to rise freely into the oven F. Therear ends of these flues or pipes G connect air and gas tight with thethird series of flues or pipes H, which form the rear side of the ovenand which pipes are separated a suitable distance to allow the heatradiated therefrom to escape freely into the oven, and which iiues H areconnected air and gas tight with the top plate I of the oven at theirupper ends.

Between the top plateI of the oven and the top .l of the stoveapassageisformed through l which the products of combustion pass toward the pipeL, and in which passage is placed the damper O, located between the pipeL and the {ire-pot. If this damper O is open the products of combustionpass directly up the pipe L, not heating the oven to any mat-erialextent. Should, however, the damper be raised the products of combustionare forced to pass through the three sets of ues C G H and then over thetop of the top plate I before they reach the pipe L, and thus they aremade topass entirely around the oven F. As each one of the pipes O G His entirely separate from the others of the same series, all of the heatradiated from all four sides of each one of the flues escapes directlyinto the oven which really extends from the back plate lj of thetire-pot to the rear plate P of the stove. lhese three sets of iiues arevirtually placed inside of the oven, while they form the front rear, andbottom thereof. It will be noticed that but a single damper is used andthat the products of combustion are controlled entirely by it, making astove' 95 that is as easily controlled as any other with but a singledamper at the same time that a greatly-increased heatingsurface for theoven is obtained. The hot air does the cooking by deiiected heat, whichdoes not char, waste, or roo reduce the weight or food value of meats,bread, and pastry, not even in frying, retaining al1 its food value,moisture, orj Dices, while with radiated heat ot' ordinarycooking-stoves and ranges fifty per cent. of its Weight and much more ofthe real food value-its carbon and nitrogen-are Wasted in the ease ofmeats, bread, and pastry, making it hard and dry. Meats and poultry areroasted or fried in the oven` without bast-ing er turning; over.

Seventy-five per cent. of beef s j uiee, which is its only food value,asthere isuo food Value in the hard fibers, and when cooked in theordinary way forty per cent. of its juice is wasted or 1ost,Whieh makesit indigestible and unhealthful, and twice the hulk is required tosustain the mental and physical organs. IVhen done by this process,every particle of the juice is saved, no matter how it is cooked,whether fried or roasted, and the ELI C. FROST. Iitnessesz EDWARD G..IIERENDEAL FREDERICK E. HAWKES.

